Food styling presentation part one https www youtube

Food styling & presentation: part one https: //www. youtube. com/watch? v=A 8 t 9 a. VF-d. ZY Why is presentation & styling important? Aesthetics – how food looks, the art of making food look good 25– 30 Final three dishes include a wide range of finishing techniques such as garnishing and decoration eg piping. All dishes are accurately presented with attention to detail and finished to an excellent standard. Section D of NEA 2: Making the final dishes. Worth 30 marks… “Students will prepare, cook and present a menu of three dishes within a single period of no more than 3 hours…. demonstrating a range of finishing techniques to produce a high standard of presentation of the final dishes. ” To understand why food styling is a crucial part of preparing food products SO THAT in preparation for NEA 2, dishes are presented accurately and finished to an excellent standard. This is a timed activity You have 20 minutes to complete your plate & clean your workspace. Using only the equipment and resources on the table ‘plate up’ an example of a starter. • It must be presented to the highest standard you can. • The biscuit represents the place on the plate where the food would be positioned! • Edibility is not essential. • You may have a maximum of 3 biscuits each.

Food styling & presentation: inspiration Aesthetics – how food looks, the art of making food look good How can these lines be achieved? Your own ideas Try combining different ideas

Food styling & presentation: success criteria NEA 2 criteria… 13– 18 The final three dishes show some appropriate finishing techniques such as garnishing and decoration and are presented to a good standard More able… • Less is more – don’t try to overcrowd the plate with lots of different techniques. • Think about how & where you want to position the biscuit. • Think about shape & height: plates of food do not always need to be flat. • Keep your plate clean: no fingerprints or smears! NEA 2 criteria… 19– 24 The three final dishes show a range of appropriate finishing techniques and are presented to a very good standard. NEA 2 criteria… 25– 30 Final three dishes include a wide range of finishing techniques such as garnishing and decoration eg piping. All dishes are accurately presented with attention to detail and finished to an excellent standard.

Food styling & presentation: planning for part two Next lesson you will each be provided with; • 1 slice of bread • 1 egg • 1 tablespoon mayo (if needed) • 1 tablespoon of ketchup (if needed) Plus you will have access to a choice of salad leaves, vegetables, herbs & spices. You will be given a set time to cook, plate & present your plate. Consider how you intend to present your plate. You have a blank plate to help you with your design idea. Accurate and well considered presentation is rarely achieved without planning beforehand. What are the different ways you could cook your egg? Does the cooking of the egg affect how it could be presented? What could you do with the slice of bread? How will you use the salad garnishes? Is this an opportunity to demonstrate your knife skills? Which knife would you select to use?